Bordeaux

A relatively humid region on the Atlantic coast of France
Produces mostly blended reds, from Cabernet Sauvignon, Merlot , Cabernet Franc, Petit Verdot and Malbec
Cabernet Sauv ignon (Bordeaux’s second-most planted grape variety) dominates the blend in red wines produced in the left bank of the Gironde estuary
Merlot (Bordeaux’s most-planted grape variety) tend to dominate the right bank appellation blends
The Gironde is a navigable estuary in southwest France and is formed from the meeting of the rivers Dordogne and Garonne just below the centre of Bordeaux
White Bordeaux is predominantly made from Sémillon, Sauvignon Blanc and Muscadelle – (Typical blends are usually 80% Sémillon, 20% Sauvignon Blanc)
Other permitted grape varieties of White Bordeaux are Ugni Blanc, Colombard, Merlot Blanc, Ondenc and Mauzac
The use of chaptalization, the addition of sugar, is common in Bordeaux, except in the warmest of vintages, and especially on the left bank
Use of concentrators, where a winemaker can remove water from the must, is common in Bordeaux (some producers highly oppose this practice)
Many also use the method of micro-oxygenation, where microscopic amounts of oxygen are added to the wine during fermentation to stabilize (green) tannins and anthocyanins (also used during élevage, as a way of avoiding racking and controlling the amount of oxygen applied to the wine)
The addition of oak chips (to add an oaky flavor to the wine) has been made legal in Bordeaux

Red Bordeaux and Bordeaux Supérieur:

Allowed to be produced all over the region, and represent the cheapeast Bordeaux wines
These wines tend to be fruity and meant to be drunk young
Bordeaux Supérieur requires a higher alcohol level than basic Bordeaux AC
Red Côtes de Bordeaux:
Eight appellations are in the outskirts of the region
Produce wines where the blend usually is dominated by Merlot
Tend to be moderate in price
Red Libourne, or “Right Bank” wines:
10 appellations located around the city of Libourne
Wines dominated by Merlot with very little Cabernet Sauvignon (most Cabernet Franc grown here)
These wines often have great fruit concentration, softer tannins and age well
Subregions of Saint-Émilion, Pomerol, Bourg and Blaye
Saint-Émilion has heirarchy created in 1955, all within the separate Saint-Émilion Grand Cru AC
Saint-Émilion ascending order are Grand Cru, Grand Cru Classe, and Premier Grand Cru Classe
Pomerol has no formal classification ( well known names of Petrus and Le Pin)

“Left Bank” wines:
West and south of the Gironde and Garrone
Areas of Medoc, Haut-Medoc, and Graves (listed north to south)
Reds wines dominated by Cabernet Sauvignon; often with a significant portion of Merlot and some Cabernet Franc
These wines are concentrated, tannic, and most meant to be cellared before drinking
The Haut-Medoc contains 4 of the 5 “First Growths” (Saint-Estephe, Pauillac, Saint-Julien, and Margaux)
Graves has whites and reds, with the best listed as ‘Cru Classe’ (all the Cru Classe are located in Pessac-Leognan commune)
Chateau Haut-Brion (located in Graves) is the only first growth outside of the Haut-Medoc
Graves also contains 2 communes well know ofr sweet white wines: Sauternes and Barsac

Sweet white wines:
Made from Sémillon, Savignon Blanc and Muscadelle grapes affected by noble rot
The best-known of these appellations is Sauternes
Also appellations neighboring Sauternes, on both sides of the Garonne river, where similar wines are made

Bordeaux Wine Official Classification of 1855 :
Came about due to Emperor Napoleon III request for a classification system for France’s best Bordeaux wines
All of the red wines that made it on the list came from the Médoc region except for one: Château Haut-Brion from Graves
Only a few changes made from then until present
Many wine critics have argued that the 1855 Classification became outdated and does not provide an accurate guide to the quality of the wines being made on each estate
From most important: (for red wines)
First Growths (Premiers or 1er Crus) 5
Second Growths (officially Seconds Crus, sometimes written as Deuxièmes Crus) 14
Third Growths (Troisièmes Crus) 14
Fourth Growths (Quatrièmes Crus) 10
Fifth Growths (Cinquièmes Crus) 18

Classification of St.-Émilion wine:
In 1955 the wines of Saint-Émilion in the wine-growing region of Bordeaux were first classified
The Saint-Émilion list is updated every 10 years or so, unlike the Bordeaux Wine Official Classification of 1855
Possibility for promotion and demotion
Covering wines from the Medoc and Graves regions
As of 2006, comprised of 13 Premiers grands crus classés and 53 Grands crus classés
Over two hundred other Saint-Émilion wines carry the description “Grand Cru”, but are not seen as being of comparable quality to the Grand Cru Classés